まめぞうさんが投稿したラ･マンチーナ（東京/仙川）の口コミ詳細 [食べログ]

この口コミは、まめぞうさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

ラ･マンチーナ仙川/イタリアン、パスタ

17回

夜の点数：3.8
- ￥6,000～￥7,999 / 1人
- 料理・味 3.8
  
  |サービス 3.8
  
  |雰囲気 3.8
  
  |CP 3.8
  
  |酒・ドリンク 3.8
昼の点数：3.8
- ￥3,000～￥3,999 / 1人
- 料理・味 3.8
  
  |サービス 3.8
  
  |雰囲気 3.8
  
  |CP 3.8
  
  |酒・ドリンク 3.8
テイクアウトの点数：3.8
- ￥2,000～￥2,999 / 1人

17回目

2023/04 訪問

夜の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥6,000～￥7,999

/ 1人

仙川：久々にお店でいただく

お店でいただくのは実に1年5ヶ月ぶり。
シェフのおまかせを予約しておいた。

夜の部口開けの客だったが、
間もなく満席で盛況。

まずは生ビールで乾杯。

アミューズに
「コンビーフパテ」
丸鍋型のクッキー生地の中に
よくほぐしたコンビーフのパテ、
温かく、ビールのアテにピッタリ。

白ワインのカラフェをお願い。
最初の前菜は
「イワシと焼き茄子のマリネ」
香ばしい焼きナスとマリネしたイワシの相性がいい。
量はたっぷり。

「筍とモッツアレラのフリット」
これはほぼ定番化。

「ホタルイカと菜の花のイカスミパスタ」
春を感じさせる3つのハーモニー。

赤ワインのカラフェをお願い。
「ホワイトアスパラのカルボナーラパスタ」
川上君がWBC1番バッターの如く
本場カンボジアの高級胡椒をペッパーミルパフォーマンス！

期せずして今年初めてのホワイトアスパラも楽しんだ。

メインは
「静岡県産地養鳥胸肉サルサピカンテソース」

食後に最近手に入れたというグラッパを試飲させてもらう。
強い！度数40度！葡萄の香り！

御馳走さま。

この日頼んだもの：
シェフのおまかせ＠3,850円x2
コペルト＠300円x2
生ビール＠780円x2
白カラフェ1,930円
赤カラフェ1,930円
合計13,720円

コンビーフパテ

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生ビール780円

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イワシと焼き茄子のマリネ

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白カラフェ1,930円

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筍とモッツアレラのフリット

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ホタルイカと菜の花のイカスミパスタ

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ホワイトアスパラのカルボナーラパスタ

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流行りのペッパーミル

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ホワイトアスパラのカルボナーラパスタ

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赤カラフェ1,930円

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静岡県産地養鳥胸肉サルサピカンテソース

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グラッパ

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コペルト代わりのパン

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イワシと焼き茄子のマリネ

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静岡県産地養鳥胸肉サルサピカンテソース

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カンボジアの胡椒

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グラッパ

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グラッパ

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2023/04/19 更新

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16回目

2022/08 訪問

テイクアウト3.8

￥2,000～￥2,999

/ 1人

仙川：こうも暑いと

「カツオのカルパッチョ」（1,350円）
「イワシのカルピオーネ」（1,350円）
「鮎のカダイフ揚げトウモロコシソース」（1,350円）
「香り豚ロースのカツレツ」（1,890円）

こうも暑いので
前の日に頼んで、
昼に持ち帰り。

ビールとワインがよく進んだ。

カツオのカルパッチョ1,350円、イワシのカルピオーネ1,350円

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鮎のカダイフ揚げトウモロコシソース1,350円

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香り豚ロースのカツレツ1,890円

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自家製フォカッチャ

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鮎のカダイフ揚げトウモロコシソース1,350円

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2023/04/11 更新

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15回目

2022/03 訪問

昼の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥3,000～￥3,999

/ 1人

仙川：ありがたくいただく

今年初のホワイトアスパラ、
ありがたい。

いつもはローストする鶏ももを
トマト煮にしてもらった。

あぁお酒が進む。

「本マスのカルパッチョ」（1,350円）
「イワシのカルピオーネ」（1,350円）
「生ハムとホワイトアスパラ」（1,910円）
「鳥ももトマト煮込み」（1,890円）

生ハムとホワイトアスパラ1,910円

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鳥ももトマト煮込み1,890円

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本マスのカルパッチョ1,350円、イワシのカルピオーネ1,350円

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フォカッチャ

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2023/04/08 更新

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14回目

2021/11 訪問

夜の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥8,000～￥9,999

/ 1人

仙川：476日ぶりのイートイン♪

宣言が明け、
イートインを予約。
ついでにカルピオーネをテイクアウトでもお願い。

イートインではいつものように
シェフのおまかせ＠3,580円

まずは生ビールで乾杯。
グラスが重厚なものに変わった。

アミューズは
干鱈とじゃがいものタルト、
熱々トロトロ旨みたっぷり、
火傷に注意ｗ

この日のおまかせコースは
赤に合うのが優勢という事で
赤のボトル、白のグラスでお願いすることに。

サトシ君が
数本のボトルを出し丁寧に説明してくれる。
悩んだ挙句、
奮発して
シチリアのフェウドマッカリサイヤ2016でお願い。

熟成して果実味たっぷり、
シチリアらしい美味しいワイン。

カツオと茄子のカルパッチョ
熟れたカツオ、香ばしい焼き茄子、
いいマリネ。

ご機嫌な味。

次が
白子としし唐のフリット
ということで、
ドライな白のグラスをお願い。

リースリングとイルバッコ、
いいリコメンド。

サンマとキノコのパスタ
そういや高級魚となったサンマ、
今年2度目かも。

牡蠣とブロッコリーのパスタ
赤ワインに戻る。

ぷくぷくの牡蠣、
美味しくいただく。

メインは
鶏、小布施栗、キノコのロースト

三者の見事なジューシーなハーモニー。

食後にサービスでイタリアジンをいただく。
クセがなく強すぎず美味い。

テイクアウトのカルピオーネをもらって
お勘定、
二人で19,840円払って御馳走さま。

あぁ何かと満足。

干鱈とじゃがいものタルト

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赤ボトルのプレゼン

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サンマとキノコのパスタ

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カルピオーネ

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生ビール

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干鱈とじゃがいものタルト

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フェウドマッカリサイヤ2016

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カツオと茄子のカルパッチョ

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フェウドマッカリサイヤ2016

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白グラスのプレゼン

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白子としし唐のフリット

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自家製フォカッチャ

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リースリングとイルバッコ

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白子としし唐のフリット

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サンマとキノコのパスタ

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牡蠣とブロッコリーのパスタ

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牡蠣とブロッコリーのパスタ

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鶏、小布施栗、キノコのロースト

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鶏、小布施栗、キノコのロースト

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ジン

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ジン

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カルピオーネ

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2023/04/08 更新

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13回目

2021/09 訪問

昼の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥2,000～￥2,999

/ 1人

仙川：まだまだお店でお酒はガマン

緊急事態宣言中。

前の日、お店に連絡して、
昼前に取りに行く。

「鰹のカルパッチョ」（1,250円)
「穴子とモッツァレラチーズのフリット」（1,250円)
「イワシのカルピオーネ」（1,250円)
「スペアリブと白菜の煮込み」(2,090円）
計5,840円

熟れたカツオの旨み、
チーズとハムに挟まれた穴子、
臭みのない鰯、
甘い白菜とトロトロのスペアリブ。

2人で美味しくいただく。
あぁ大満足♪

スペアリブと白菜の煮込み2,090円

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鰹のカルパッチョ1,250円

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穴子とモッツァレラチーズのフリット1,250円

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イワシのカルピオーネ1,250円

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穴子とモッツァレラチーズのフリット1,250円

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トウモロコシのフリット

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フォカッチャ

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フォカッチャ

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穴子とモッツァレラチーズのフリット1,250円

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イワシのカルピオーネ1,250円

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鰹のカルパッチョ1,250円

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2023/04/08 更新

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12回目

2021/07 訪問

夜の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥2,000～￥2,999

/ 1人

仙川：不要不急の夜に旬の魚と野菜

旬の魚と野菜をほんと上手に調理する。

ナス嫌いの人には大変だが、
カツオには焼きナス、
イワシには揚げナス
と上手に使い分け。

トウモロコシソースが上品な甘さで、
アユとアスパラを惹き立てる。

カツレツには粉チーズを上手に使い、
豚の旨みが際立っている。

随分ワインが進んでしまった♪

「カツオのカルパッチョ」(1,250円)
「イワシのカルピオーネ」(1,250円)
「鮎のカダイフ揚げトウモロコシソース」(1,250円)
「香り豚ロースのカツレツ」(1,890円)

香り豚ロースのカツレツ1,890円

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鮎のカダイフ揚げトウモロコシソース1,250円

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カツオのカルパッチョ1,250円

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イワシのカルピオーネ1,250円

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鮎のカダイフ揚げトウモロコシソース1,250円

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カツオのカルパッチョ1,250円

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イワシのカルピオーネ1,250円

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鮎のカダイフ揚げトウモロコシソース1,250円

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香り豚ロースのカツレツ1,890円

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カツオのカルパッチョ1,250円

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イワシのカルピオーネ1,250円

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鮎のカダイフ揚げトウモロコシソース1,250円

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香り豚ロースのカツレツ1,890円

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2023/04/08 更新

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11回目

2021/04 訪問

昼の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク- ］
￥2,000～￥2,999

/ 1人

通常利用外口コミ

この口コミは試食会・プレオープン・レセプション利用など、通常とは異なるサービス利用による口コミです。

仙川：またまた不要不急利用♪

「鱒カルパッチョ」(1,250円)
「目光カルピオーネ」(1,250円)
「ヤリイカとタラの芽のフリット」(1,250円)
「豚スペアリブ春キャベツ煮込み」(1,890円)

鱒は旨みと水分がたっぷり、
メヒカリ、素揚げの茄子、
穏やかな酢で旨みが惹き立つ。
ほのかな塩の揚げたイカの旨み、季節の山菜、
とろとろの甘い豚と季節の甘い野菜。

季節感たっぷり、
美味しくいただく。

豚スペアリブ春キャベツ煮込み1,890円

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鱒カルパッチョ1,250円、目光カルピオーネ1,250円

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目光カルピオーネ1,250円

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ヤリイカとタラの芽のフリット1,250円

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豚スペアリブ春キャベツ煮込み1,890円

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鱒カルパッチョ1,250円

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目光カルピオーネ1,250円

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ヤリイカとタラの芽のフリット1,250円

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2023/04/08 更新

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10回目

2021/01 訪問

昼の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク- ］
￥2,000～￥2,999

/ 1人

通常利用外口コミ

この口コミは試食会・プレオープン・レセプション利用など、通常とは異なるサービス利用による口コミです。

仙川：不要不急対応で美味しくいただく♪

今回も
マジメに緊急事態宣言に対応しての不要不急対応。

「真イワシのカルピオーネ」（1,320円）
「牡蠣とほうれん草のグラタン」（1,320円）
「山形豚のロースト」（1,890円）

鰯の南蛮漬け、グラタン、豚ロースト、
いずれもあっさり目の味付け。

野菜もたっぷりあって、
ビールとワインがどんどん進む。

美味しくいただきご馳走さん。

シホさん、サトシくん
なんとか辛抱して
なんとか工夫して
続けていってねぇ♪

山形豚のロースト1,890円

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牡蠣とほうれん草のグラタン1,320円

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真イワシのカルピオーネ1,320円

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山形豚のロースト1,890円

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牡蠣とほうれん草のグラタン1,320円

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真イワシのカルピオーネ1,320円

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牡蠣とほうれん草のグラタン1,320円

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山形豚のロースト1,890円

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店内メニューもテイクアウトできます

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店内メニューもテイクアウトできます

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2023/04/08 更新

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9回目

2020/08 訪問

夜の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥6,000～￥7,999

/ 1人

仙川：15周年♪ シェフおまかせは盤石！

テイクアウトも絶賛推進中。

感染症対策も行いながらの
イートイン営業を予約。

いつものように
@3,580円のシェフのおまかせ。

生ビールで乾杯♪

イワシフリット
カツオカルパッチョ
鮎のカダイフ揚げとうもろこしソース
ホッキ貝とブロッコリーのパスタ
鱧と夏野菜のパスタ
クロウシのロースト

最初にフリットが来たので
前菜2は？
とワクワクしてたら
鮎のカダイフ揚げ、
身がフワッといい感じに仕上がる。
甘いとうもろこしソースに合わせるのは面白い。

ここでビーフをいただくのは久しぶり。
ジューシーで美味い。

ハーブの香りが効く白ワインをカラフェで
赤ハウスワインをカラフェで。

お代は2人で13,820円。

クロウシのロースト

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生ビール

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イワシフリット

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カツオカルパッチョ

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白ワインカラフェ

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カツオカルパッチョ

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鮎のカダイフ揚げとうもろこしソース

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鮎のカダイフ揚げとうもろこしソース

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赤ワインカラフェ

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鮎のカダイフ揚げとうもろこしソース

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ホッキ貝とブロッコリーのパスタ

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鱧と夏野菜のパスタ

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テイクアウト絶賛推進中

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テイクアウト絶賛推進中

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2023/04/08 更新

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8回目

2020/04 訪問

昼の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥8,000～￥9,999

/ 1人

通常利用外口コミ

この口コミは試食会・プレオープン・レセプション利用など、通常とは異なるサービス利用による口コミです。

仙川：テイクアウト始めました♪

コロナ対応でテイクアウト始めました！
シーザーサラダ
季節のフリット
海老とアボカドのクリームソースパスタ
香り豚のカツレツ

いやぁ大満足♪
とっときのワインボトルを開けていい感じ。

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早く連絡しないと売り切れるよ♪

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2023/04/08 更新

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7回目

2019/10 訪問

夜の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥6,000～￥7,999

/ 1人

仙川：開いててよかった♪

急な外ご飯、
直前に電話したら、幸運にも2席ゲット！

当日なのでアラカルト、
とりあえずビールをもらい、
メニューを検討。

メヒカリのカルピオーネ（エスカベッシュ）
ヤリイカとマイタケのフリット
穴子、焼きナス、三つ葉、フレッシュトマトのパスタ
蝦夷鹿のロースト

白グラス、
白で続けようと思ったが、
もっとドライなのがなかったので
ここから赤、
シチリアの赤が果実味がありよかったので
これをおかわり。

揚げモン2つ続くことになったが、
シホさんの腕で、
あっさりジューシーに美味しく。

今年はサンマがよくなく、アナゴのパスタに。
カルピオーネとパスタのナスが旨い。

蝦夷鹿はしっかりといい味。

ビール1杯ずつ、グラスワイン3杯ずつ、
料理4皿シェア、2人で1万4千円ちょい。

蝦夷鹿のロースト

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アサヒ熟撰生

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サービスのオリーブ

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白グラス

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メヒカリのカルピオーネ（エスカベッシュ）

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白グラス

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ヤリイカとマイタケのフリット

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フォカッチャ

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ヤリイカとマイタケのフリット

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赤グラス

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穴子、焼きナス、三つ葉、フレッシュトマトのパスタ

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穴子、焼きナス、三つ葉、フレッシュトマトのパスタ

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蝦夷鹿のロースト

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2023/04/08 更新

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6回目

2019/03 訪問

夜の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥6,000～￥7,999

/ 1人

仙川：煮込みもキャンティも美味い♪

この日のシホさんの構成
・白レバーペースト
・サクラマスカルパッチョ
・タケノコフリット、マルゲリータ風
・牡蠣と菜の花のタリアテッレ
・ホタルイカと蕗の薹、アンチョビソーススパ
・スペアリブの煮込み

生ビールで乾杯、
この日のサトシさんのリコメン、
サンジョベーゼ95%、コロリーノ5%の
・ビッビアーノキャンティ・クラッシコ2008
6千円チョイの値段は良心的。

相変わらず、季節をタイミングよく伝えてくれる。
フリットは相変わらずの素晴らしい出来、
桜の開花に合わせたか、名に桜のつく魚、
菜の花、蛍烏賊、蕗の薹、
果実味があり、熟成された赤ワインがいいマリアージュ。

ここの煮込み料理はかなり久々だと思うが、
素晴らしい味付け。
塩が少なく、香りづけのなく、臭みもなく、
豚の旨みを最大限引き出している。
ちょっと舌を巻く旨さ、
付け合わせの白菜の自然な甘さがまたいいハーモニー。

お代は2人で1万４千円ちょっと。
途中から本降りになったこの日もお店は満席、
ご馳走さん。

スペアリブの煮込み

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タケノコフリットマルゲリータ風

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ビール

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白レバーペースト

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サクラマスカルパッチョ

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赤ワイン選び

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牡蠣と菜の花のタリアテッレ

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ビッビアーノキャンティ・クラッシコ2008

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ホタルイカと蕗の薹、アンチョビソーススパ

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フォカッチャ

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ビッビアーノキャンティ・クラッシコ2008

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スペアリブの煮込み

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サクラマスカルパッチョ

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タケノコフリットマルゲリータ風

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牡蠣と菜の花のタリアテッレ

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ホタルイカと蕗の薹、アンチョビソーススパ

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2023/04/08 更新

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5回目

2018/08 訪問

夜の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥2,000～￥2,999

/ 1人

仙川：あぁ美味かった♪

生ビールで始まり
アミューズの白レバーペースト、

前菜は
カツオと焼きナスのカルパッチョ
ハモとシシトウのフリット

パスタが
鮎のパスタ
ホタテのパスタ

メインは
香り豚のトンカツ

10年来世話になった人の送別会。
いい大人の4人が光り輝く若き女性を送別する。

色々ワガママ聞いてくれてありがと♪

カツオと焼きナスのカルパッチョ

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ハモとシシトウのフリット

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鮎のパスタ

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ホタテのタリアテッレ

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豚カツ♪

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白レバームース

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コーヒー

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赤ワイン

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左端を選ぶ。

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2023/04/08 更新

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4回目

2018/07 訪問

夜の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥2,000～￥2,999

/ 1人

仙川：今宵はワインを楽しむ

焼肉を食べた後、電話を入れたら
奇跡的にタイミングが合い、
ちょい呑みに使わせてもらう。

果実味とボディがあるのを2種ずつ、
チーズのかけらをかじりつつ。

他の店でドライでミネラル感のある白のグラスを頼むと
大抵フルーティなものが出てくることが多い。
赤の果実味は好きなのだが白の果実味は甘いので少し苦手、
何故なんだろうね、とサトシ君と語り合う。

我々が呼び水になったか、
この時間から食事のカップルたちが来たところでお勘定。
2人に挨拶して店を出た。

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2023/04/08 更新

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3回目

2018/03 訪問

夜の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥5,000～￥5,999

/ 1人

仙川：円熟してもまだまだ前に進め♪

久々で申し訳なく。
きめ細かい泡の生ビールで乾杯。

サクラマスとウイキョウのクロスティーニ
まずはさっぱりサクサク

ミネストローネスープ
野菜が美味い。この日は寒かったので温まる。

メヒカリ・ヤリイカ・タケノコのフリット
ここのスペシャリテ、筍の香りが素晴らしく、魚介もフワフワ。

牡蠣と葉玉ねぎアンチョビソースのスパゲッティ
アンチョビの主張は控えめ、牡蠣がぷくぷく、葉玉ネギが甘い。

ホタテと菜の花とフレッシュトマトのタリアテッレ
ふんだんにホタテ、春の息吹の菜の花。

柏幻霜ポークマルサラ酒ソースソテー
千葉県柏にそんな豚があるとは。
脂が多いがさっぱり。
繊維が細かく、霜降り。オレイン酸、リノレン酸を多く含むそうだ。

トスカーナのヴィーノ・ノビレ・ディ・モンテプルチャーノ
のボトル。
すっきりと果実味のある赤ワインで美味い。

食後酒も楽しむ。
この構成で
2人で1万6千円チョイはお安い。

料理はこれでひとり3千円チョイとは格安、
ということはお酒を呑みすぎか(笑)

あなたもシェフのおまかせ、予約して来てみてね(^_-)-☆

メヒカリ・ヤリイカ・タケノコのフリット

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生ビール

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サクラマスとウイキョウのクロスティーニ

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ミネストローネスープ

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ヴィーノ・ノビレ・ディ・モンテプルチャーノ

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ヴィーノ・ノビレ・ディ・モンテプルチャーノ

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牡蠣と葉玉ねぎアンチョビソースのスパゲッティ

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ホタテと菜の花とフレッシュトマトのタリアテッレ

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柏幻霜ポークマルサラ酒ソースソテー

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柏幻霜ポークマルサラ酒ソースソテー

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2023/04/08 更新

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2回目

2017/10 訪問

昼の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥8,000～￥9,999

/ 1人

仙川：やっぱ美味いよ、料理もワインも♪

サトシ君とシホさんのお店。
お二人いいパートナーだが、それは仕事上の事。
実はそれぞれの生活があり、清廉潔白な美しいビジネス関係である。

昼に
シェフのおまかせ（前菜2、パスタ2、メインで＠3,300円）
をお願いして予約。

生ビールで乾杯。

アミューズの
メヒカリのフリット：
やはりシホさんのうま味の閉じ込め方は秀逸。
表面は香ばしく、中はふんわり。
たったひと片なのだが素晴らしい。

忙しいサトシ君の事を考え
いつもは赤のハウスワインのカラフェにするのだが、
この日は大雨で客足が鈍ると思っていたので
サトシチョイスのワインをゆっくり愉しむことに。

が結局、3組8人訪れたので
そこそこ忙しくしていたが。

白のグラス、赤のボトルをお願いする。

ズワイガニとキュウリのサラダ：
ズワイガニがすこぶる甘い。
キュウリの青臭さとの相性がぴったり。

白ワインはドライなものということで
ヴェネト州の
レ・バッディステッレソアーヴェクラッシコ
ガルガーネガという品種。
と
エステ＆ノイエソルトシャルドネ

シャルドネはやはりフルーティさがあるが、
ヴェネトの白はドライで私の好み。

秋鮭のカダイフ揚げ：
鮭と云うより上品な鱒に近いうま味のある一品。

赤のボトルは
フランスワインで例えると
シラーやグルナッシュが好みと伝えると
これもヴェネト州の
ヴァルポリチェッラスペリオーレリパッソ
カデルライト 2011トッマーゾブッソーラ
（6,500円）を準備してくれた。

穴子と焼ナスのパスタ：
焼きナスの香ばしさと穴子の香ばしさの二重奏。

赤ワインは果実味たっぷり、ボディがあり、スパイシーで
ぴったんこカンカンのチョイス。

真鰯とキタアカリのフジッリ：
イワシとジャガイモをあわせ、しかもトマトソース。
ワインがどんどん進む。

ハンガリー鴨のソテー：
控えめな塩加減で、肉はジューシー、うま味たっぷり。

この構成でこれだけのものを出して
3,300円のコースに仕立てるとはたいしたもの。

今日はワインに力を入れたので
お代は2人で16,510円。
大満足でご馳走さん。

メヒカリのフリット

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ズワイガニとキュウリのサラダ

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秋鮭のカダイフ揚げ

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穴子と焼ナスのパスタ

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真鰯とキタアカリのフジッリ

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ハンガリー鴨のソテー

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生ビール

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サトシセレクト白

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エステ＆ノイエソルトシャルドネ（左）レ・バッディステッレソアーヴェクラッシコ（右）

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サトシセレクト赤

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ヴァルポリチェッラスペリオーレリパッソカデルライト 2011トッマーゾブッソーラ

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ヴァルポリチェッラスペリオーレリパッソカデルライト 2011トッマーゾブッソーラ

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メヒカリのフリット

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フォカッチャ

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ズワイガニとキュウリのサラダ

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ズワイガニとキュウリのサラダ

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秋鮭のカダイフ揚げ

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秋鮭のカダイフ揚げ

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穴子と焼ナスのパスタ

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真鰯とキタアカリのフジッリ

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ハンガリー鴨のソテー

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2023/04/08 更新

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1回目

2016/11 訪問

夜の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥5,000～￥5,999

/ 1人

昼の点数：3.8
- ［料理・味3.8
- | サービス3.8
- | 雰囲気3.8
- | CP3.8
- | 酒・ドリンク3.8 ］
￥5,000～￥5,999

/ 1人

仙川：ここのフリットは天才的♪

シホさんとサトシさんのツートップ。
シホさんが料理、サトシさんがホールとワイン。

人気が高くなってきたので事前予約は必至。
アラカルトもいいが「シェフのおまかせ」（事前予約）3,300円（別にメイン2品コースもあり）もいい。

ほんとに狭小のキッチンから旬の野菜と魚の素材を活かして美味しく出してくれる。
二人の劇場を是非楽しんでもらいたい！

[16年11月のおまかせ]
他の店でポルチーニ茸のフリットを食べたが納得できず、
フリットの天才、シホさんのを食ってみたく、連絡してお願いする。

快く受け入れてくれ、衣の薄さ、ポルチーニ茸の水分の保持に感動。
やっぱり彼女は天才である。

来週でこのキノコの旬も終わり、堪能できてよかった。
この日、シェフのおまかせを頼んだお客さんはポルチーニ茸にありつけラッキーである。

[16年1月のおまかせ]
大人気、予約して正解。
・白子のフリット
・炙り鰆、ウイキョウと玉ねぎ
・新タケノコ、モッツァレラ、グアンチャーレのフリット
・牡蠣とブロッコリーのジェノベーゼソーパスタ
・猪と下仁田ネギのラグーソース、ショートパスタベスビオ
・鶏とフォアグラのマルサラソース

やっぱ塩梅がいいここ。

[15年1月初旬のおまかせ]
・ミネストローネ
・炙り鯖と茄子のカルパッチョ
・鱈白子と大仁田ネギのフリット
・スカンピのイカ墨パスタ
・カニのリゾッティーニ
・蝦夷鹿ロースト、蕗の薹、芽キャベツ

海外から帰ってきたその足でここに来る。
サバの炙り、フリットと好きなものが続き、久々のイカ墨パスタが美味い。
米粒パスタに染みこんだ蟹のエキスがすばらしい。
もう初春を感じさせるフキノトウに甘い甘い芽キャベツ、これに柔らかい蝦夷鹿、素晴らしい組み合わせ。

わざわざ時差ボケをおして来た甲斐があった♪

[9月下旬のおまかせ]
・白レバーペースト
・サンマ、ポルチーニ、ナスのカルパッチョ（+400円）
・鮎とラルドのカダイフ揚げ
・カニと万願寺唐辛子のトマトソースピリ辛パスタ
・鴨と牛蒡のラグー、パスタヴェスヴィオ
・和牛ハツのロースト

いずれも美味しいのだが、鮎のカダイフ揚げは凄かった。
やはりここの揚げ物は本当に最高、ここを越える味にはまだ出会っていない。

旨味を閉じ込め、しかも衣は薄く、その日のメニューにフリットがあれば頼むべし。

[5月初旬のおまかせ]
・鯵と香味野菜のタルタル
・イタリア産茹で上げホワイトアスパラ（+400円）
・モッツァレラチーズとタケノコのフリット
・ホタテ・アスパラ・フレッシュトマトのスパゲッティーニ
・酵素ポークと春キャベツの手打ち幅広パスタ
・山形ポークと新生姜

ホワイトアスパラは今年たくさん食べたがこれが一番シャキシャキでジューシー。
相変わらずここで旬を教えてもらった！

[1月初旬のおまかせ]
・ミネストローネ
・イイダコとウイキョウのマリネ
・白子と下仁田葱のフリット
・三陸牡蠣と岩海苔のクリームソースパスタ
・蝦夷ジカと葉玉葱のラグーのタリアテッレ
・筍・銀杏・ご飯を詰めた若鶏ロースト
・グラッパと黒糖
・金柑とリコッタチーズの焼きチーズケーキ

ずっと念じていたフリットが出た。
やっぱり美味い！

シェフは結構チャレンジしている。
それは本当にいいことだ。

[10月初旬のおまかせ]
休日の昼、おまかせで予約。
ジムで汗を流した後、ビールが美味い。

・柿と生ハム
・サンマ・焼き茄子・フルーツトマトのカルパッチョ
・子持ち鮎、ラルドのカダイフ揚げ、トウモロコシソース
・北寄貝、キンシン草、カラスミのパスタ
・ヤリイカ、ズッキーニ、フレッシュトマトのパスタ
・岩手米豚と野菜のストウヴ蒸し

進化している！！！

ストウヴ鍋の肉と野菜蒸しも素晴らしいが、カダイフ揚げが絶品！
フリットがそうであるように閉じ込めて食材の旨味を出す天才である。

[5月中旬のおまかせ]
・初鰹のカルパッチョ
・メヒカリのマリネ
・手長エビと万願寺唐辛子のトマトクリームソースタリアテッレ
・仔羊のラグーソースパスタ
・北海道牛のロースト、蕗の薹ソース

シホさん少し肩に力が入ったかな(笑)
3年ぶりのおじさんおばさんの同窓会は楽しかった！

[3月下旬のおまかせ]
・タコ、デコポン、セロリのマリネ
・ホタルイカ、菜の花、ウルイのバーニャカウダソース
・鯵とウイキョウのパスタ
・穴子、焼きナス、三つ葉、フレッシュトマトのパスタ
・薩摩軍鶏ローストと春野菜のサラダ（ホワイトアスパラ入り）

この日も大人気で満席。
やはりここは旬の魚介と野菜の調理の仕方がとても上手。
鯵を水っぽくなくその味を上手に引き出したり、焼き茄子の焦げた香ばしさを上手に引き出したりそのテクニックは素晴らしい。

この日はなかったが、フリットにして魚介や野菜の旨みを封じ込めるテクニックは最高である！

[12月中旬のアラカルト]
あれ？傘がない！
先日のおまかせの時降りそうなので持って行ったが、帰りにはすっかり晴れてサトシさんと話し込んで忘れてきた。
翌日ジムに行ったついでに取りに行ったら臨時休業。

仕事が遅く、夕食を逃した日、取りに行く。
幸い二回転目で席があった。

この日はとんでもなく寒い日、思わず前菜に「具沢山のミネストローネ」850円を頼み、
プリモを「エゾジカと春菊と大根のラグーソース」1,380円にする。

少し身体も温まってきたのでプレモル800円を頼み、今日の自分にお疲れさん！
野菜たっぷりのミネストローネ、身体があったまる！野菜のえぐみもなく滋味が身体に染み渡る。

赤グラスワイン950円を頼んだところでパスタが届く。
先日はエゾジカのグリルを食べたばかり。今回はそのラグーソース。

あっさりの中にも肉だけにそのエキスが身体の中からエネルギーが起こるような気分に。
春菊特有の青い香りが鼻に抜け、水切りをよくした大根が美味い。

今年の〆の挨拶を二人にしてご馳走様！
2013年は1月4日から営業！

[12月中旬のおまかせ]
9月にオフ会を開いてから少し間があいてしまった。

・バカラ（干し鱈）を詰めた椎茸のオーブン焼き
・白子・ヤリイカ・下仁田ネギのフリット
・牡蠣と春菊のアンチョビソースパスタ
・セイコガニのアラビアータ
・エゾジカのグリル

干し鱈の旨みを強烈ではなく上品に椎茸に閉じ込め、いきなり満足。
シホさんの素材を衣に封じ込める技は素晴らしい。
白子が熱々トロトロ、ネギもジューシーでトロトロ、イカがさくっと柔らかい。最高の組み合わせ！

パスタはまず、牡蠣とアンチョビでジャブをかまされ、セイコガニのトマトソースでノックアウト。
エゾジカは赤身一杯で柔らかく、ジューシー、陶然とした一夜であった。

[8月中旬のおまかせ]
プレモルの生を頂きながら、サトシさんとワイン選び。
白のグラスをシャルドネ100％のエステ＆ノイエのサルト2010 @950円
赤のボトルはトスカーナの南、ウンブリア州のサンジョベーゼ65％、メルロー20％のカンティーナ・ゴレッティ　モンテファルコ2007 4,500円

・ストゥッツィキーノ（つきだし、アミューズ）は冷たいとうもろこしのスープ。
暑い夏にぴったり、とっても甘い自然なとうもろこしが食欲をそそる。

前菜の一つ目は
・サバのソテー、クスクス添え。
クスクスはトマトでマリネされ表面パリッとソテーされた鯖の塩気といいバランス。

白ワインは最初にミネラルを感じ、あとからスッキリと果実味がきて、後半は甘さが残り美味しい。

前菜の二つ目は得意のフリット、今日はキス、マコガレイ、しし唐、かぼちゃ。
夏だけに少し塩気が強いものの魚の旨味と野菜の甘味が封じ込まれている。

プリモの一つ目は季節らしいハモと夏野菜のスパゲッティ。
骨切りされた季節のハモをいただくとうれしくなってくる。

赤ワインはタンニンをしっかり感じ、後から果実味が追っかけてくる。
もう少し果実味が強いほうが好みだ。

プリモの二つ目は定番のウニとトマトのタリアテッレ。
やはりこのソースはタリアテッレとよく絡む。幸せである。

セコンドは薩摩シャモのローストに夏野菜とマンゴー、サルサソースをかけて夏らしく。
ぷりぷりのジューシーな鶏モモは美味い。

明日からお店は夏休み。
ゆっくり骨休みしてね。

[7月上旬のアラカルト]
前菜2品だけおまかせ（850円x2）であらかじめ頼んでおき、行ってからビールを飲みながら検討。
ワインはサトシさんお勧めのトスカーナ地方のヴィラ・ピィロ・ボルゴフォルテ2007　4,700円にする。

サンジョベーゼを主体とし（約50％）、メルロー、カベルネ・ソーヴィニョンをブレンド。
フルボディまではいかないものの果実味もタンニンも感じ、深みがあり、炭のイメージを感じた美味しい赤ワイン。

聞くと前菜はカツオのカルパッチョと穴子のフリット。

プリモは季節柄、鮎と白ウリ・枝豆の塩味パスタ
セコンドは伊佐木と里芋のオーブン焼きと松坂ポークのロースカツ
をお願いした。

カルパッチョにパクチーを使ってあるのは斬新。
フリットはチーズをはさんでありトロトロ。

パスタは季節を感じる塩味。

オーブンで蒸し焼き状態のイサキと里芋はふわとろ。
ポークカツは外はカリカリ、中はジューシー。

ハウスワインのカラフェを追加で頼んで14,940円。
ご馳走様！

[5月下旬のおまかせ]
・白レバーペースト
・鯵・オクラ・茗荷・フルーツトマトのカルパッチョ
・花ズッキーニのフリット、カポナータ添え
・ヤリイカとアスパラソバージュのパスタ、カラスミ和え
・香草ポークと春キャベツのパッパルデッレ
・北海道産鴨のロースト

カルパッチョはミョウガが効いてさっぱりとした味わい。
花ズッキーニはチーズを挟んで揚げられ春のうまみとえぐみがうまく閉じ込められている。冷たいカポナータが好対照。
ヤリイカのパスタはカラスミ和えにすることでピリ辛仕上げ。
タリアテッレより幅広の手打ちパスタが豚のエキスとキャベツのソースによく絡まる。
鴨は柔らかく弾力がありジューシー。

[3月中旬のおまかせ]
・白レバーペースト
・炙り鯖と新玉葱カルパッチョ
・モッツァレラチーズを挟んだ新筍のフリット
・蛍烏賊と蕗の薹のパスタ
・鴨と牛蒡のラグーソース　タリアテッレ
・薩摩若軍鶏ローストと愛媛ハルカ
・グラッパとチョコタルト

タケノコにチーズを挟んでのフリットが季節を感じみずみずしい。揚げることで春が閉じ込められた感じ。
ホタルイカとフキノトウもいいが、少し塩分が濃かった。
鴨とゴボウはいい相性、やや濃いがいいラグーでタリアテッレといい絡み具合。
シャモのロースとはとってもジューシー。
シホさんの調理は冴える。

薫り高いいいグラッパを選択してくれたサトシさん、今度は彼からワインの勉強をしてみるか。

[6,800円のクリスマスディナーコース]
・聖護院大根のスープとゼッポリーネ
・ズワイガニと青パパイヤ・青リンゴ・紅心大根のサラダ
・フリットミスト（才巻きエビ・白子・ヤリイカ・目光・下仁田葱）
・カマスと椎茸・蕪の塩味カラスミがけパスタ
・酵素ポークと白菜、黒トリュフがけパッパルデッレ
・長野県本土鹿もも肉のグリル　牛蒡のピュレと実山椒ソース
・ピスタチオとアーモンドヌガーのアイスと紅茶

スプマンテで乾杯し、サトシさんに果実味が多くやや重い赤をと頼んだら
ナンティア 2007年バディア・ディ・モローナ6,000円を出してくれた。
イタリアトスカーナのフルボディでカベルネ・ソーヴィニヨン60％、カベルネ･フラン15％、メルロ20％、プティ・ヴェルド5％

[10月後半のおまかせ]
・ミネストローネ
・焼鯖・フルーツトマト・茄子のカルパッチョ
・北海道産生シシャモと下仁田葱のフリット
・ツブ貝とシメジのジェノベーゼ
・穴子のカルボナーラ
・子羊のグリル

子羊のグリルが絶品。臭みがなく柔らかくジューシー！

[夏と秋の端境期のおまかせ]
・黄金桃と生ハム
・サンマ・ナス・フルーツトマトのカルパッチョ
・トリュフと椎茸を挟んだ穴子のフリット
・シロイカと緑トマトのピューレ冷製カッペリーノ
・鱧と松茸の塩味パスタ
・天草ポークのソテー

桃と緑トマトのピューレにズキューン！

[夏のおまかせ]
・玉蜀黍の冷たいスープ
　　　トウモロコシが本当に甘く、冷たいスープで暑さを吹き飛ばす
・鰹・山芋・オクラ・フルーツトマトのタルタル
　　　今日は酢が良く効かせてあってサッパリ感満載
・鯖のソテー、クスクス入りガスパチョ添え
　　　ガスパチョが酸っぱい仕上がり
・毛蟹と万願寺唐辛子のトマトソースリングイネ
　　　さっぱりしたトマトソース
・カマス・葉唐辛子・焼き茄子の山椒を練り込んだ手打ちタリオリーニ
　　　ソースの葉唐辛子とパスタに練り込んだ山椒で口の中がピリピリ
・香草ポークのバラ肉とキャベツの白ワイン煮込み
　　　豚バラ肉はあらかじめ下処理されて余分な脂は落とされコラーゲンと肉の塊に

[初夏のおまかせ]
・本鱒・白瓜・新玉葱のタルタル
・トリッパと新牛蒡のトマト煮
・蛤と新生姜のパスタに唐墨をかけて
・短角牛と筍のラグーソースのタリアッテレ
・イサキとホワイトアスパラのソテー

[春のおまかせ]
・初鰹・菜の花・フルーツトマトのタルタル
・佐賀産ホワイトアスパラとつぶ貝のソテー
・牡蛎と蕗の薹のアンチョビソースパスタ
・桜鱒・うるい・フレッシュトマトを桜を練り込んだパスタで
・ハンガリー産国宝豚と牛蒡のグリル
国宝豚のジューシーさ、桜餅の香りのする醤油系パスタ、旬のシャキシャキ佐賀産ホワイトアスパラ、甘いトマトと苦みの菜の花で感じる春

[10月のおまかせ]
・短角牛のもも肉のカルパッチョ
・秋鮭のフライ、トンナータソース（ツナ）生春菊乗せ
・帆立・蓮根・大葉のジェノベーゼソースのパスタ
・カマスと松茸の塩味のパスタ
・アマダイのうろこソテー、シシャモがおまけで

[5月上旬のおまかせ]
・生の岩牡蠣ウイキョウペースト・フルーツトマト載せ
・メヒカリのフリッターの野菜一杯マリネ
・ホッキ貝とラッキョウのペペロンチーノ
・アナゴ・焼き茄子・ミツバ・トマトのパスタ
・羊のローストのグリーンアスパラと焼きコサン竹添え

[夏の終わりのおまかせ]
・白レバーペースト
・秋刀魚と無花果のカルパッチョ
脂の乗ったサンマと熟れ具合のよいイチジクのコラボが最高。
・黄金桃と生ハム
もしかしてメロンより桃が合うかも。
・ホタテとインゲンのバジルソースパベッティ
・ハモと夏野菜のスパゲッティ
・香草ポークのグリル

[秋から冬のおまかせ]
・自家製ソーセージ
ジュースがじわーっと
・サバと焼きナスのサラダ
焼きナスの香りがいい。ここは野菜が本当においしい
・舞茸と白子のフリット
いつものようにふわっと
・白イカとその墨のパスタ
新鮮かつ旨み
・鴨とゴボウのラグーソースパスタ
ゴボウの香りが素晴らしい
・甘鯛のソテー
パリパリの皮、ジューシーな身、相変わらずおいしいつけあわせの蕪

[晩秋のおまかせ]
・白レバーのパテ
・生の岩ガキにスプマンテのジュレ乗せ
スプマンテのさわやかな香りが海のミルク、カキの身とからみ、うー至福。
・椎茸とイカのフリット
・活きダコと蕗のパスタ
タコの香りと蕗の香りが口の中で絡み合う。
・軽く揚げたカキをからめたパスタ
小ぶりのカキを軽く揚げ、口の中にジュースが広がる。
・鴨のグリル
臭みもなく、これもジューシーで副菜のグリルしたナスとの相性が最高。

[秋のおまかせ]
・サンマとイチジクのカルパッチョ
・シシャモとレンコンのフリット
・キノコのパスタ
・焼きサンマと焼きナスのパスタ
・イベリコ豚のグリル

[夏のおまかせ]
・アジ、焼きナス、茗荷のカルパッチョ
茗荷の香りがつーんときて新鮮なアジ、そして絶品ともいえる焼きナス。昔、じいさんが七輪でナスを焼いて出してくれた光景が浮かんだ。
・穴子のフリット
これも季節を感じさせ、香ばしく軽めに揚がり、大変おいしくいただいた。
・鮎とキュウリ、ホジソと枝豆の細麺パスタ
・カニの平打ち麺パスタ。
炙り方が絶妙でいい香りの鮎と枝豆がマッチしている。カニのほうもソースがおいしくお皿を舐めてしまうほど。
・ゴールデンポークの炙り
つけあわせの野菜達の甘いこと甘いこと。ポークの塩加減も絶妙。旨みが上手に引き出されている。

ポルチーニ茸のフリット

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白レバー

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サワラと焼きなすのカルパッチョ

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ポルチーニ茸のフリット

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牡蠣とほうれん草パスタ

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蝦夷鹿と下仁田ネギの生パスタ

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鴨胸肉ロースト

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デザートワイン

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白子・ヤリイカ・下仁田ネギのフリット

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白子のフリット

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炙り鰆、ウイキョウと玉ねぎ

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新タケノコ、モッツァレラ、グアンチャーレのフリット

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牡蠣とブロッコリーのジェノベーゼソーパスタ

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ベスビオ、猪と下仁田ネギのラグーソース

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鶏とフォアグラのマルサラソース

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鱈白子と大仁田ネギのフリット

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モッツァレラチーズとタケノコのフリット

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前菜2：白子と下仁田葱のフリット

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白子のフリット断面

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下仁田葱のフリット

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鱚、真子鰈、獅子唐、南瓜のフリット

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穴子のフリット

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花ズッキーニのフリット、カポナータ添え

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モッツァレラチーズを挟んだ新筍のフリット

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フリットミスト（才巻きエビ・白子・ヤリイカ・目光・下仁田葱）

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北海道産生シシャモと下仁田葱のフリット

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トリュフと椎茸を挟んだ穴子のフリット

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舞茸と白子のフリット

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トリュフと椎茸を挟んだ穴子のフリット

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ミネストローネ

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炙り鯖と茄子のカルパッチョ

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スカンピのイカ墨パスタ

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カニのリゾッティーニ

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蝦夷鹿ロースト、蕗の薹、芽キャベツ

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鮎とラルドのカダイフ揚げ

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サンマ、ポルチーニ、ナスのカルパッチョ

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カニと万願寺唐辛子のトマトソースピリ辛パスタ

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鴨と牛蒡のラグー、ヴェスヴィオ

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和牛ハツのロースト

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鮎とラルドのカダイフ揚げ

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鴨と牛蒡のラグー、ヴェスヴィオ

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和牛ハツのロースト

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山形ポークと新生姜

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アミューズ：ミネストローネ

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前菜1：イイダコとウイキョウのマリネ

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プリモ1：三陸牡蠣と岩海苔のクリームソースパスタ

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プリモ2：蝦夷ジカと葉玉葱のラグーのタリアテッレ

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セコンド：筍・銀杏・ご飯を詰めた若鶏ロースト

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グラッパ＠950円

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グラッパ＠2,000円

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グラッパ＠950円+黒糖

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金柑とリコッタチーズの焼きチーズケーキ

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柿と生ハム

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サンマ・焼き茄子・フルーツトマトのカルパッチョ

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子持ち鮎、ラルドのカダイフ揚げ、トウモロコシソース

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北寄貝、キンシン草、カラスミのパスタ

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ヤリイカ、ズッキーニ、フレッシュトマトのパスタ

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岩手米豚と野菜のストウヴ蒸し

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初鰹のカルパッチョ

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メヒカリのマリネ

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手長エビと万願寺唐辛子のトマトクリームソースタリアテッレ

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仔羊のラグーソースパスタ

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北海道牛のロースト、蕗の薹ソース

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タコ、デコポン、セロリのマリネ

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ホタルイカ、菜の花、ウルイのバーニャカウダソース

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鯵とウイキョウのパスタ

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穴子、焼きナス、三つ葉、フレッシュトマトのパスタ

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薩摩軍鶏ローストと春野菜のサラダ

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具沢山のミネストローネ850円

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エゾジカと春菊と大根のラグーソース1,380円

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バカラ（干し鱈）を詰めた椎茸のオーブン焼き

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バカラ（干し鱈）を詰めた椎茸のオーブン焼き

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牡蠣と春菊のアンチョビソース

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セイコガ二のアラビアータ

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エゾジカのグリル

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カンティーナ・ゴレッティ　レ・ムーラ・サラチューネ　モンテファルコロッソ2007 ボトル4,500円

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ウニとトマトのタリアテッレ

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薩摩軍鶏のロースト、夏野菜・マンゴーにピリ辛サルサソース

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鮎と白ウリ・枝豆の塩味パスタ

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エステ＆ノイエ　サルト　シャルドネ2010　グラス950円

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冷たいとうもろこしのスープ

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鯖のソテークスクス添え

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鱧と夏野菜のスパゲッティ

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ヴィラ・ピィロ・ボルゴフォルテ2007　4,700円

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カツオのカルパッチョ

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伊佐木と里芋のオーブン焼き

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松坂ポークのロースカツ

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北海道産鴨のロースト

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炙り鯖と新玉葱のカルパッチョ

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鴨と牛蒡のラグーソースタリアテッレ

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蛍烏賊と蕗の薹のパスタ

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薩摩若軍鶏ローストと愛媛ハルカ

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グラッパ

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グラッパ

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チョコタルト

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シロイカ・緑トマトピューレの冷製カッペリーニ

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カマスと椎茸・蕪の塩味カラスミがけパスタ

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鱧と松茸の塩味パスタ

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酵素ポークと白菜、黒トリュフがけパッパルデッレ

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短角牛と筍のラグーソースのタリアッテレ

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牡蛎と蕗の薹のアンチョビソーススパゲティ

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白子のパスタ柚子風味

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ツブ貝とシメジのジェノベーゼ

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穴子のカルボナーラ

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毛ガニと万願寺唐辛子のトマトソースリングイネ

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カマス・葉唐辛子・焼き茄子の山椒を練り込んだ手打ちタリオリーニ

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手長エビのパスタ

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白いかとその墨のパスタ

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貝のイカスミパスタ

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うりぼうと大根のパスタ

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桜鱒・うるい・フレッシュトマトの桜を練り込んだパスタ

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ホタテ、蓮根、大葉のジェノベーゼソース

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カマスと松茸の塩味のパスタ

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鴨とゴボウのラグーソースパスタ

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長野県本土鹿もも肉のグリル　牛蒡のピュレと実山椒ソース

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ズワイガニと青パパイヤ・青リンゴ・紅心大根のサラダ

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短角牛と筍のラグーソースのタリアッテレ

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蛤と新生姜のパスタに唐墨をかけて

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鱧と松茸の塩味パスタ

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聖護院大根のスープとゼッポリーネ

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子羊のグリル

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黄金桃と生ハム

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秋の定番サンマ・ナス・フルーツトマトのカルパッチョ

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ピスタチオとアーモンドヌガーのアイス

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スプマンテ1,300円

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ナンティア 2007年バディア・ディ・モローナ6,000円

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ナンティア 2007年バディア・ディ・モローナ6,000円

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天草ポークのソテー

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サバのソテー、クスクス入りガスパチョ添え

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カツオ・山芋・オクラ・フルーツトマトのタルタル

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香草ポークのバラ肉とキャベツの白ワイン煮込み

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サバのソテー、クスクス入りガスパチョ添え

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トウモロコシの冷たいスープ

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本鱒・白瓜・新玉葱のタルタル

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トリッパと新牛蒡のトマト煮

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伊佐木とホワイトアスパラのソテー

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初鰹・菜の花・フルーツトマトのタルタル

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佐賀産ホワイトアスパラとつぶ貝のソテー

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ハンガリー国宝豚と牛蒡のグリル

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トレビス、ルッコラとホタテのカルパッチョ

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カキのグラタン

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ヒラスズキのソテー七草ソース

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アマダイのうろこソテー、シシャモがおまけ

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秋鮭のフライをトンターナソース（ツナ）生春菊のせ

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シロイカ・緑トマトピューレの冷製カッペリーニ

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シイタケにタラのムースのせ

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甘鯛のパリパリソテー

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黄金桃と生ハム

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戻りカツオのカルパッチョ

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本鱒・白瓜・新玉葱のタルタル

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伊佐木とホワイトアスパラのソテー

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黄金桃と生ハム

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秋の定番サンマ・ナス・フルーツトマトのカルパッチョ

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天草ポークのソテー

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電話予約してね

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シェフのおまかせがお勧め

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カウンター席から見たキッチン

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2023/04/08 更新

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まめぞうさんが投稿したラ･マンチーナ（東京/仙川）の口コミ詳細

ラ･マンチーナ仙川/イタリアン、パスタ

ジャンルから探す

予算

営業時間

まめぞうさんが投稿したラ･マンチーナ（東京/仙川）の口コミ詳細

ラ･マンチーナ仙川/イタリアン、パスタ

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備